Greek-Style Roasted Sweet Potato Salad

SERVES: 8

PREPARATION TIME: 15 min

COOKING TIME: 30 min

Ingredient

3 tbsp Filippo Berio Extra Virgin Olive Oil
Filippo Berio Red Wine Vinegar
1 tsp dried oregano
1/2 tsp dried mint
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
2 lb sweet potatoes, sliced into 1/2-inch rounds
1 cup shredded romaine lettuce
1 tomato, chopped
1/3 cup sliced pitted Kalamata olives

Red Wine Dressing:

1/4 cup Filippo Berio Extra Virgin Olive Oil
2 tbsp Filippo Berio Red Wine Vinegar
2 tbsp chopped fresh parsley
1 tsp honey
1 clove garlic, minced
1/4 tsp each salt and pepper

Method

Roasted Sweet Potato Salad: Preheat oven to 400˚F. Whisk together oil, vinegar, oregano, mint, garlic, salt and pepper; toss with potatoes until well coated. Arrange in single layer on parchment paper–lined baking sheet. Roast for about 30 minutes or until golden brown and tender.
Red Wine Dressing: Meanwhile, whisk together oil, vinegar, parsley, honey, garlic, salt and pepper.Arrange sweet potatoes on serving platter. Top with lettuce, tomato and olives; drizzle with dressing.
Tips:• For traditional Greek flavor, sprinkle with crumbled feta cheese before serving.• Alternatively, cut sweet potatoes into wedges.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.